The Perfect Cupcake Recipe

Baking By Morecakeplease79 Updated 7 Sep 2011 , 11:12pm by Panel7124

Morecakeplease79 Posted 9 Aug 2011 , 10:47pm
post #1 of 9

Hi
I'm trying to find the ideal cupcake recipe I've tried hummingbirds vanilla,a basic Victoria sponge,a yellow cupcake but I'm still not happy I tried one recently that was quiet dense and quiet pale looking does anyone have any ideas? Thankyou in advance x

8 replies
Tamala2020 Posted 9 Aug 2011 , 11:15pm
post #2 of 9

This is the best Vanilla cupcake recipe. It is soft and moist but still dense enough to stand up and hold the icing and decorations. Try it..I add a bit more oil than recommended...

2 1/4 cups cake flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans or line 24 cupcakes. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup.then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.

krumbledkakes Posted 10 Aug 2011 , 5:39am
post #3 of 9

I don't know how to watch this topic without replying and wanna save the recipe posted so that's why I'm replying lol icon_smile.gif

susies1955 Posted 10 Aug 2011 , 9:47am
post #4 of 9

Krumbledkakes,
Just look below my post and you will see "Watch this topic for replies". Click on that and you can subscribe to the thread. icon_smile.gif
Susie

krumbledkakes Posted 10 Aug 2011 , 3:17pm
post #5 of 9

Ooh thanks icon_biggrin.gif lol

mlwideman Posted 7 Sep 2011 , 1:42pm
post #6 of 9

Tamala, do you know how much more oil you add for your cupcakes?

CarolWI Posted 7 Sep 2011 , 6:19pm
post #7 of 9

It's in the instructions....Measure the 1-1/4 cups of milk in a 2 cup measuring cup.then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

mlwideman Posted 7 Sep 2011 , 6:21pm
post #8 of 9

CarolWI, Tamala specifically said she adds more than what the directions call for. That is why I was asking how much more she adds. Thanks.

Panel7124 Posted 7 Sep 2011 , 11:12pm
post #9 of 9
Quote:
Originally Posted by Morecakeplease79

Hi
I'm trying to find the ideal cupcake recipe I've tried hummingbirds vanilla,a basic Victoria sponge,a yellow cupcake but I'm still not happy I tried one recently that was quiet dense and quiet pale looking does anyone have any ideas? Thankyou in advance x




I use this one for cakes also (prefer quite dense cupcakes) - it can be easily made as chocolate recipe also:

120 g butter (or vegetable shortening or sunflower oil) - the best is melted butter
130 g sugar
3 eggs
150 g flour
50 g cornstarch
60 ml milk
vanilla extract
a pinch of salt
7 g baking powder

- mix eggs till fluffy, add sugar and vanilla extract and mix well, add salt, then melted butter. Add 1/2 of milk, mix well, then 1/4 of flour, cornstarch and baking powder mixed together, then add another 1/4 mixing well etc. till all flour added. Put immediately in the oven preheated on 180C. I did chocolate, cocconut, nut and almond versions, fresh and canned fruit version - basically nothing changes, it's enough to add what you want. It can be filled with BC, whipped cream, fruits. Sorry, the measures are in metric but can be easily converted.

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